In 1837, Georgia lawmakers authorized a “Lunatic, Idiot, and Epileptic Asylum.” Five years later, the facility opened as the Georgia Lunatic Asylum on the outskirts of the cotton-rich town that served as the antebellum state capital.

More Inside

Where Iberian Pig takes its inspiration from all of Spain, Cooks & Soldiers focuses on the Basque region, which gained an international profile during the craze over molecular gastronomy and its first exponent, Ferran Adrià of elBulli.

More Inside

Southbound magazine, the newest ancillary title from the publishers of Atlanta magazine, showcases the top travel destinations in the Southeast. We visit idyllic small towns and exciting cities in search of outstanding vacation opportunities.Inside Southbound

Custom Publication

Georgia offers diverse places to see and things to do, from the mountains in North Georgia to the coasts of Savannah and The Golden Isles. Take a tour in your own backyard and visit all that our great state has to offer. Begin your tour

Dining in has its advantages: You can wear what you want, eat when you want, and drink as much as you like. To craft the perfect dinner party but skip dirtying the kitchen, look to these seven purveyors for the best meat, cheese, pasta, wine, and dessert.

Login / Register

Eggplant Fritters

Farmer Paula Guilbeau of Heirloom Gardens in Cumming remembers looking forward to Sunday nights on the Louisiana bayou as a child, because that was when her mother, Grace Robichaux, made eggplant fritters. “We would have tons of eggplant,” Guilbeau recalls—served stuffed with crabmeat, layered with shrimp in a casserole, or sauteed with pork, beef and rice. But the fritters were best because they were made sweet, fried like traditional beignets, and served with cane syrup.

Instructions1. Place the eggplant in a pot, barely cover with water, and boil until tender. Drain and mash (you should have 3 cups); transfer to a mixing bowl. Beat in the eggs and vanilla. In a separate bowl, combine the sugar, flour, baking powder, nutmeg and cinnamon. Stir into the eggplant mixture.

2. In a frying pan, heat 1/2 inch oil over medium-high heat. Drop batter by spoonful into hot oil. Cook until lightly browned; turn and cook the other side. Transfer to paper towels to drain; dust with confectioners’ sugar before serving. Serve with cane syrup, if desired.